Enzymová hydrolysa škrobu amarantové mouky

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Enzymová hydrolysa škrobu amarantové mouky

Popis výsledku v původním jazyce

Amaranth flour takes an advantage of high protein content and balanced content of amino acids. Experiments were focused on enzyme degradation of starch of amaranth flour aiming to isolate proteins. Experiments were planned according to the statistical scheme with 3 varied experimental factors under standard reaction conditions (temperature at hydrolysis, pH of the mixture and stirring of the heterogeneous mixture). The first experimental factor observed was batch of flour to water, the second one time of enzyme hydrolysis and the third one the amount of added enzyme. The results of experiments were statistically evaluated and it was found that the effectiveness of amyloglucosidase at cleavage of 1,4# a 1,6#?#glycosidic bonds of starch may achieve undercertain conditions more than 55 percent. Nevertheless, the action of amyloglucosidase was not specific and the cleavage of peptide bonds of protein occurred.

Název v anglickém jazyce

Enzymová hydrolysa škrobu amarantové mouky

Popis výsledku anglicky

Amaranth flour takes an advantage of high protein content and balanced content of amino acids. Experiments were focused on enzyme degradation of starch of amaranth flour aiming to isolate proteins. Experiments were planned according to the statistical scheme with 3 varied experimental factors under standard reaction conditions (temperature at hydrolysis, pH of the mixture and stirring of the heterogeneous mixture). The first experimental factor observed was batch of flour to water, the second one time of enzyme hydrolysis and the third one the amount of added enzyme. The results of experiments were statistically evaluated and it was found that the effectiveness of amyloglucosidase at cleavage of 1,4# a 1,6#?#glycosidic bonds of starch may achieve undercertain conditions more than 55 percent. Nevertheless, the action of amyloglucosidase was not specific and the cleavage of peptide bonds of protein occurred.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2005

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Chisa 2005 - Sborník 1 - program

ISBN

80-86059-42-1

ISSN

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e-ISSN

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Počet stran výsledku

212

Strana od-do

1

Název nakladatele

Ing. Jan novosad

Místo vydání

Praha

Místo konání akce

Srní, Šumava

Datum konání akce

17. 10. 2005

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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